TELL US A LITTLE BIT ABOUT YOUR BACKGROUND? My wife and I set up Cullenders in November 2008. We both worked in the advertising industry and decided to move out of London and set up our own business. My background was in accounts and Joelle was an executive assistant, so between us we had a good skill set to start up.
WHAT MADE YOU DECIDE TO OPEN A DELICATESSEN? We had always loved food and after a very brief stint on Master Chef and getting kicked out in the first round it gave us the push we needed to pursue our dream. We thought what part of the food sector we would like to be in and the dream of a Deli won.
8 The Delicatessen Magazine
IN SHORT, RUN US THROUGH YOUR AVERAGE DAY?
My average day starts at the shop at 6.45am, baking pastries and breads for the day, all after the first espressso! Once the team arrives, we sort deliveries, prep all food for the baguettes, make soup, salads, quiches. We have around 40 covers and are very busy from 8am through to close
at 4pm, an hour clear down, then home to bath the children. Once they are in bed either the gym or a well earned beer.
DO YOU USE MUCH LOCAL PRODUCE? We do source as much local food as possible, but firstly it has to be a good product, it could be made round the corner, but if it is not a great tasting product it won’t sell.
IS RUNNING A DELICATESSEN EXACTLY WHAT YOU THOUGHT IT WOULD BE? We have been running the deli for 7 years in total now and have had three premises changes since then. It is nothing like we expected, it is incredibly hard work. The business guides you
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